Our Favorite Key Lime Pie

Directions

1. 1.

   Place rack in the center of oven and preheat to 350°F.

2. 2.

   Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.

3. 3.

   Bake crust until golden brown and set, 8–10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.

4. 4.

   Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).

5. 5.

   Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.

6. 6.

   When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.

7. 7.

   Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.